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04-10-2012, 04:32 PM
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#11
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,808
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Quote:
Originally Posted by GLC
I find kale lasting an amazingly long time when it's in the right position in the refrigerator.
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Really? What position is that? I find mine starts to go yellow quite quickly.
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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04-10-2012, 08:17 PM
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#12
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Yep, cabbage lasts a long time. So does cauliflower.
I'm pretty sure cauliflower lasts a looong time at Andy's house, too
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Give us this day our daily bacon.
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04-10-2012, 08:20 PM
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#13
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,904
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Quote:
Originally Posted by pacanis
Yep, cabbage lasts a long time. So does cauliflower.
I'm pretty sure cauliflower lasts a looong time at Andy's house, too 
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I wonder if Andy knows what buckshot does to cauliflower???
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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04-10-2012, 08:48 PM
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#14
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Executive Chef
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
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Of course I like cooking from fresh ingredients, but "fresh" depends on the specific ingredient. Some stay fresh longer.
Some ingredients are "fresh" or "like fresh" for months... Others die ignominious deaths in your crisper drawer in mere days. Like green onions or bag lettuce...
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04-10-2012, 09:35 PM
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#15
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Head Chef
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
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Quote:
Originally Posted by taxlady
Really? What position is that? I find mine starts to go yellow quite quickly.
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(About where in the refrigerator kale kept well.)
Well, you know, I guess I need to check the temperature at that point, but it's in a bottom drawer. It's a French door model with a full width shallow drawer at the bottom and two standard type drawers above that. Maytag calls it a "deli drawer." The remaining kale that I never got around to using, after six weeks, started to get dry brown areas on the edges. Stayed green, except touches of brown where it started to dry. Of course, it was a very fresh local urban farm product, if that made any difference.
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"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
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04-10-2012, 09:42 PM
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#16
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,808
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Quote:
Originally Posted by GLC
(About where in the refrigerator kale kept well.)
Well, you know, I guess I need to check the temperature at that point, but it's in a bottom drawer. It's a French door model with a full width shallow drawer at the bottom and two standard type drawers above that. Maytag calls it a "deli drawer." The remaining kale that I never got around to using, after six weeks, started to get dry brown areas on the edges. Stayed green, except touches of brown where it started to dry. Of course, it was a very fresh local urban farm product, if that made any difference.
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Hmmm, I think I should try in the Tupperware crisper. I have it where one of the crisper drawers used to be. I sometimes forget I have it.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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04-10-2012, 09:44 PM
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#17
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
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Whenever I buy kale, it's the first thing I cook. I love the color and the taste. It never gets to "sit" around in my fridge.
I love the taste of fresh kale. With bacon or ham hocks..... MMmmmmmm!
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If you can't see the bright side of life, polish the dull side.
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04-10-2012, 09:51 PM
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#18
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,808
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Quote:
Originally Posted by Zhizara
Whenever I buy kale, it's the first thing I cook. I love the color and the taste. It never gets to "sit" around in my fridge.
I love the taste of fresh kale. With bacon or ham hocks..... MMmmmmmm!
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How do you do it when you have it with bacon?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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04-10-2012, 10:03 PM
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#19
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Executive Chef
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
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I want to hear more about kale too. It's teasing me at the market, haunting me when I see it. I just know I'll like kale as much as I like gailan...
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04-10-2012, 10:08 PM
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#20
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,808
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Quote:
Originally Posted by Gourmet Greg
I want to hear more about kale too. It's teasing me at the market, haunting me when I see it. I just know I'll like kale as much as I like gailan...
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Don't forget to make some kale chips, but remember to get organic kale.
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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